Smoked Salmon Eggs Benedict Recipe

Updated: 5 days ago

There's no better way to spend a Sunday in Barbados than with a leisurely brunch. Sunday Brunch has become a huge dining trend at restaurants and cafe's dotting the island's coasts. For those who prefer to enjoy a lazy Sunday at home, there's one quintessential brunch dish that is a must have - Smoked Salmon Eggs Benedict. Because is it even brunch without a Smoked Salmon Eggs Benny?

Even better - Premium Seafood Ltd. is the exclusive supplier on island of the award-winning, St. James Smokehouse World's Number 1 Smoked Salmon, so you're guaranteed the best quality for this ultimate brunch dish.

Scroll down for a Smoked Salmon Eggs Benedict recipe by BBC Good Food . We've also shared a wonderful step-by-step video by Tatyana's Everyday Cooking adding some additional ingredients including avocado and tomatoes - yum!




  • 4 eggs

  • 2 tbsp white wine vinegar

  • 2 English muffins, halved

  • a little butter, for spreading

  • 8 slices smoked salmon

  • chopped chives, to serve


  • 2 tsp lemon juice

  • 2 tsp white wine vinegar

  • 3 egg yolks

  • 125g unsalted butter, diced


  1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

  2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

  3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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